For cooking with reduced calories, cholesterol and fat. Introducing the Marukome "Soy Meat" series.

Soy meat

The soybean meat series is an alternative food for meat made from soybeans. Retort type that can be used as it is, dry type that is rehydrated with hot water, frozen type, etc. are available. There are various shapes such as minced meat, fillet, and block.


This time, I made "pork ginger-grilled style" with retort fillet and "mapo tofu" with dried minced meat. How reproducible is it?

Soy meat retort fillet type

A retort type that can be used for cooking as "meat" after opening. The price was 238 yen (excluding tax) with 90g (3.17oz).


The size of a piece is about 3-4 cm. Moist, it looks like boiled pork.



This time, it is used as a substitute for pork for grilling pork ginger. The cooking procedure and seasoning are the same as the general pork ginger recipe.

How does it taste?

The texture is quite meat! You can enjoy a juicy and moderate chewy texture that is similar to a slightly shrunk pork that has been heated by stir-fry.


Compared to the texture, the reproducibility of the taste is low. It is light and protein, and you can not feel the taste of meat and the sweetness of fat. Because the texture is the meat itself, the thinness of the taste may make you "?".


However, if you don't concentrate on the meat alone, entangle it with a lot of sauce, add mayonnaise, and put it in your mouth with cabbage, it will not bother you. It may be good to make the taste stronger or mix the flavors.

In the state before cooking, it has a soybean-like aroma, but it is almost tasteless. It can be used for any kind of cooking as its use is not limited.

Soy meat dried minced meat type

This is a dry type that is used by reconstitution with hot water as much as it is used. The price was 398 yen (excluding tax) with 100g (3.53oz) (it will be about 4 times as much when reconstituted with hot water).





The minced meat looks like minced meat. I tried to make mapo tofu, but the usability was not particularly different from minced meat. Speaking of which, it is better not to be sticky even if you touch it with your hands.

How does it taste?

A rich mapo tofu with a rich sauce. It also helps with the spicy spiciness, and gives a nice feeling of "concentration on the meat". If this is the case, you may not notice it if you eat it without knowing it! Of course, if you combine it with tofu, you can see that it is not real meat even if you pinch only minced meat.

Summary

Rather than a menu that makes the most of the deliciousness of meat, the impression is that it is suitable for deep and complex seasoned dishes (Chuka, stew, etc.) combined with various ingredients such as vegetables. At first, you may feel "a little unsatisfactory", but as you get used to it, the light taste and the lightness of your mouth and stomach after eating will become more comfortable.


Although it is not completely meat, "soybean meat" is definitely more "meaty" than a replacement recipe using tofu. Please help us when you want to reduce animal foods from the table.